The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio - Concepedia

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The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

37

Citations

20

References

2012

Year

Sergio Ramón Vaudagna, C.B. Gonzalez, Bérengère Guignon, Cristina Aparicio, Laura Otero, P.D. Sanz

Meat PackagingHigh Hydrostatic PressureBeef CarpaccioFood ProcessingMeat QualityFood QualitySubzero TemperatureMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

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